Hasselback PotatoesLook Amazing and Taste Even Better

The first time I saw Hasselback Potatoes I
didn't know what they were called but I knew I had to make them even though it
would be difficult. I learned four things:

1. They're named Hasselback for the
Swedish restaurant from whence they came. 2. They're also called Accordion
Potatoes, appropriately. 3. There's a simple trick to preparing the beauties
that makes it easy peasy to do. 4. They come out crispy-skinned and
delicious—baked but with all the benefits of frying. Guests love them.

Hasselback Potatoes

I'm making this recipe for 6 people, but you can increase or
decrease it easily. Figure one good-sized potato per guest, plus a couple just
in case.

Scrub the potatoes well and dry them. Slice a very thin
strip of potato off the bottoms so they sit flat. Place chopsticks lengthwise
on either side of a potato. With a sharp knife, make 1/8" slices stem to
stern. (The chopsticks, or butter knives if you prefer, keep you from slicing
all the way through, which is disastrous.) Repeat until all the potatoes are
sliced.

Place the sliced potatoes on a cookie sheet. Brush them
generously with olive oil, bottoms too. Sprinkle with salt and pepper. Bake in
a preheated 425˚ oven for 60 to 70 minutes, until they are fanning, tender
inside and golden brown outside. Baste with the drippings or more olive oil
half-way through baking.

Turn this side dish into a pasta-like meal. Half way through
baking, when the potatoes have begun to fan out, sprinkle the potatoes with
some minced fresh garlic and grated Parmesan cheese. Return to the oven, and
when they're almost done, top the Hasselbacks with marinara sauce, shredded
mozzarella cheese, and chopped fresh basil. Return to the oven to warm for
about 10 minutes.

Most any potato can be prepared Hasselback style, even sweet potatoes.

Short on time? Start the Hasselback Potatoes in the microwave, just a few minutes, and finish in the oven.